Ginger and Dark Chocolate Nova Scotia Oatcakes
We’re finally getting around to some holiday baking at the KQC household!
There is less than a week to go before the holiday weekend and I finally got around to the first of some holiday baking this Sunday. I LOVE holiday baking! Well, I really love baking anytime, but holiday baking always feelings just a little bit more special.
My mom always made between two and four different kinds of holiday cookies and I always looked forward to that tradition, and still do. My paternal grandmother was also an exceptional baker, and always had approximately four types of cookies, three kinds of bars, and at least two pies ready to go whenever you visited her. I guess baking must be in my blood…I like to think so at least!
Even with all the baking traditions from both sides of my family, when I moved away and in with my now-husband, #MrKQC, it was important to me to start a holiday baking tradition of my own. Additionally, because I am a Nova Scotia-to-Maine transplant, I thought it should be something that reflected my maritime heritage!
Enter: Nova Scotia Oatcakes
Oatcakes, or Scottish Oatcakes are baked goods you can find all year found in a lot of bakeries and coffee shops in Nova Scotia. They fall somewhere between a cookie and a biscuit, and are usually just mildly sweet. They use really simple ingredients such as oats, flour, salt, sugar, and butter, and are the best with a cup of tea or coffee.Bringing my #maritimer roots to Maine with Nova Scotia Oatcakes with candied ginger and dark chocolate! The perfect not-to-sweet treat to have with tea, coffee, or hot chocolate! #holidaybaking Click To Tweet
The recipe was adapted from my Taste of Nova Scotia cookbook. I jazzed up the original recipe a bit with addition of candied ginger and a dip in melted dark chocolate!
- 3 cups rolled oats
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup salted butter, cold
- 1/2 cup water, cold
- 2/3 cup candied ginger, minced
- 1 cup dark chocolate chips
Preheat oven to 350F.
Mix oats, flour, sugar, and salt. Using a pastry blender, cut in the cold butter until crumbly. You can also use a fork and your hands if you don't have a pasty cutter.
Mix in the candied ginger.
Add water and mix until a sticky dough forms. Turn the dough out onto a floured surface and knead briefly until the dough comes together fully.
Divide dough in two and roll out each half to 1/2 inch thick. Using a round cookie cutter (or whatever shape you like!), cut out cookies and place on a non-stick cookie sheet or one lined with parchment paper.
Bake for 12-15 minutes, until bottoms are golden brown.
While the cookies are baking, melt the chocolate chips in the microwave (carefully! use low heat and melt in short time increments) or in a double boiler over the stove.
Once cookies are baked, cool for 10 minutes on a cooling rack. Dip half of each cookie in the melted chocolate and return to cooling rack until chocolate is set. Enjoy!